Anywho, as time has gone on, baking lasagna is in my blood! This is solely due to my mum, because I would sit in the kitchen as a little kid very awe-inspired that she could do so many things at once and end up with this amazing result of a lasagna! It's a great meal to make as you inevitably always have too much sauce left over which in turn makes great pasta sauces or pizza bases! Three meals in one! I'm really thinking like a mum now ;) Also, muffin LOVES LASAGNA - so its a very great skill for me to have!
2 whole zucchini's, sliced 1/2 cm thin
1 eggplant, sliced 1/2 cm thin
1/2 pumpkin, sliced 1/2 cm thin
1 sweet potato, sliced sliced 1/2 cm thin
3 giant field mushrooms, sliced thickly
1 sprig fresh rosemary, chopped finely
Approx 1 cup basic pasta sauce recipe (substitute lentils, beans and soy granules for the soy chunks)
1 cup dried soy chunks * (I buy mine at an indian grocer - you just rehydrate them in water and they puff up and are quite firm but squishy)
Approx 1/2 cup basic bechamel (or soy)
1/2 cup cheese (optional)
1 Tablespoon toasted sesame seeds
Lasagna sheets (mine were skinny, I used about 9 and made a giant lasagna)
Roast zucchini, eggplant, pumpkin and potato on baking trays with salt, pepper and olive oil for about 20 minutes.
Fry mushrooms and rosemary in olive oil until browned.
Assemble lasagna by adding a small layer of tomato sauce, lasagna sheets, vegies and so on. Top with a final layer of lasagna sheets, all of the bechamel and finally, the cheese. Top with sesame seeds for a nice crunch and also a nommy toasted flavour.
Bake at 180C for about 40 minutes.
Eat with a nice green salad and deliciously fresh bread rolls your father has made moments earlier!
*My sister and I didn't really like these chunks as they are really meaty! My dad even yelled the words "what this meaty stuff?! Yeah.. I thought it was meat - its like sausages!" .... I no likey.